300g pasta shells
1 barbecued chicken
1 tbsp olive oil
2 cloves garlic, crushed 1 leek, chopped
500g jar pasta sauce
1½ cups (180g) frozen peas
250g ricotta
1 cup (120g) grated cheddar cheese
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20 minsPreparation
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30 minsCooking
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50 minsTime total
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Instructions
1. Cook pasta according to packet directions; drain; place in a large bowl.
2. Meanwhile, remove chicken meat from bones and chop into small pieces. Add to pasta.
3. Heat oil in a medium saucepan over medium heat; add garlic and leek; cook 2-3 minutes or until leek is tender; pour in pasta sauce; bring to the boil; add to pasta; toss gently to combine; spoon into a baking dish; dot with ricotta and sprinkle with cheese. Bake 20-25 minutes or until golden and heated through.
TIP: For younger babies, simply place in a food processor or blender, thinning down with boiled water for a thinner consistency or mash with a fork for older babies.
